Introduction

We belong to a Community Supported Agriculture Group(CSA) so we get a basket of fresh from field veggies every week. Here is a great way to use some of the veggies.
We belong to a Community Supported Agriculture Group(CSA) so we get a basket of fresh from field veggies every week. Here is a great way to use some of the veggies.

Ingredients

Tips

This dish is a great side to serve with grilled chicken or pork chops and great way to get your veggies

Directions

Boil 4 qts of water. Add whole wheat spaghetti to boiling water and set a timer for 5 minutes. Slice or dice onions, red pepper, mushooms. Remove heavy stems from colards and cut the leaves in strips. Mince the garlic. Heat a large skillet for a minute then add the oil. Add the onions and garlic and cook until onions soften. Add Red pepper and continue cooking for 3 minutes. Add the mushrooms and continue cooking until mushrooms soften and become moist. Meanwhile, when timer goes off add the collards to the cooking pasta and continue cooking for 4 minutes. Taste pasta for doneness. Drain pasta/collards and toss with sauteed veggies and serve with Parmesan cheese (not counted in calories), if desired.